What is Coffee Anaerobic Wash Processing: An Introduction to Double Anaerobic Fermentation

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FrontStreet Coffee Colombia Anaerobic Natural Fermentation Coffee Introduction

Anaerobic fermentation has been a very popular post-harvest processing method in recent years. Typically, coffee cherries are placed in airtight containers or in washing tanks for water fermentation. During this process, different microorganisms are used for fermentation to create special flavors. After fermentation is complete, these coffee cherries are then taken for sun-drying.

Characteristics of Anaerobic Fermentation Processing

• Stainless steel containers (which do not absorb previous coffee bean flavors) are used to place coffee cherries, allowing for cleaner flavors.

• Fermentation is conducted in a sealed environment, making various factors easier to control. Each batch of processed coffee beans tends to be more consistent, and aromatic substances are less likely to volatilize.

• Fermentation in an oxygen-free environment results in rounder flavors, often with cheese and cream aromas.

• Coffee beans processed using this method typically have fuller body and wine-like aromas.

Colombia Cauca El Paraiso

Colombia Cauca Paradise Estate

Region: Cauca

Altitude: 2050 meters

Processing Method: Anaerobic Natural

Grade: SUPREMO

Variety: Bourbon

Parameters & Technique: Grind size BG 5R (58% pass-through rate on China standard #20 sieve), water temperature 91°C, coffee-to-water ratio 1:15.

Use 30g for a 30-second bloom, then inject water to 125g for segmentation. When the water level drops and is about to expose the coffee bed, continue injecting water to 225g and stop. When the water level drops and is about to expose the coffee bed, remove the filter cup. (Timing starts from the beginning of blooming) 1:50.

Flavor: Aromas of cream, almonds, and light fermentation notes, with orange and citrus acidity. The mid-section features chocolate and nut flavors, along with caramel sweetness and tea-like notes.

Important Notice :

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